Fermented Tofu for Vegan Umami
My husband’s on a heart-healthy diet, so I’ve been exploring sat. fat/cholesterol-free ingredients and recently bought a jar of Chinese fermented tofu (after reading about it in Fuchsia Dunlop’s “Every Grain of Rice”).
Oh, my.
It tastes like a very pungent combination of blue cheese and anchovies. Very umami-rich and concentrated; a Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude